Steak and Scallion Rice Cake Stir-Fry

Name: Steak and Scallion Rice Cake Stir-Fry
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Ingredients: 12 oz. sirloin steak; 3 tablespoons oil; 1/2 tablespoon cornstarch; 1 teaspoon light soy sauce; 4 thin slices ginger; 3 scallions; 1 pound rice cakes; 2 tablespoons Shaoxing wine; 1 tablespoon dark soy sauce; 1 tablespoon light soy sauce; 1/2 teaspoon sesame oil; 1/4 teaspoon salt; 1/4 teaspoon granulated sugar

User Reviews

4.9

21 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
35 mins
Servings
4 servings
Calories
497 kcal
Course
Main Course
Cuisine
Chinese

Steak and Scallion Rice Cake Stir-Fry

Vanessa Yu

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This Chinese rice cake stir-fry is the best. The delightful glutinous Nian Gao heaven that is the rice cakes, tender slices of steak, the savory seared scallion and ginger, and the rich umami flavor of the soy and shaoxing wine makes this steak and scallion rice cake stir-fry the best!

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Ingredients

Servings

12 oz. sirloin steak (340g, sliced)
3 tablespoons oil (divided)
1/2 tablespoon cornstarch
1 teaspoon light soy sauce
4 thin slices ginger (finely julienned)
3 scallions (cut into 2-inch pieces)
1 pound rice cakes (450g)
2 tablespoons Shaoxing wine
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon salt or to taste
1/4 teaspoon granulated sugar

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Instructions

Marinate the beef with 1 tablespoon oil, cornstarch and 1 teaspoon light soy sauce and set aside for 15 minutes. Heat 2 tablespoons of oil in your wok over high heat. Once it's smoking, add the beef and sear for a minute before setting aside on a plate. Add the ginger to the wok, and when it starts to brown, add the scallions and give everything a stir. Pour in the rice cakes and stir-fry for 1-2 minutes.
Spread the Shaoxing wine around the perimeter of the wok and cover the wok immediately. Cook, covered, for 2 minutes. Add the beef, 1 tablespoon each of dark soy sauce and light soy sauce, sesame oil, salt and sugar. Toss together for about 2 minutes. The rice cakes should be tender but still a bit chewy. If not, cover the wok and cook a little longer.

Nutrition Information

Show Details

Calories 497kcal (25%) Carbohydrates 61g (20%) Protein 24g (48%) Fat 16g (25%) Saturated Fat 2g (10%) Monounsaturated Fat 1g Trans Fat 1g Cholesterol 52mg (17%) Sodium 761mg (32%) Potassium 354mg (10%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 90IU (2%) Vitamin C 2mg (2%) Calcium 30mg (3%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 497 kcal

% Daily Value*

Calories	497kcal	25%
Carbohydrates	61g	20%
Protein	24g	48%
Fat	16g	25%
Saturated Fat	2g	10%
Monounsaturated Fat	1g	5%
Trans Fat	1g	50%
Cholesterol	52mg	17%
Sodium	761mg	32%
Potassium	354mg	8%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	90IU	2%
Vitamin C	2mg	2%
Calcium	30mg	3%
Iron	3mg	17%